MUSHROOM STROGANOFF WITH CREAMY MISO PASTA

Mushroom Stroganoff with Creamy Miso Pasta image

This is a vegetarian version of stroganoff and is packed full of flavor where you may not miss the meat.

Provided by thedailygourmet

Categories Pasta and Noodles Pasta by Shape Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK
1 cup cashews
2 ¾ cups water, divided
2 tablespoons olive oil
1 pound portobello mushrooms, quartered
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons Miso Paste-Mellow White MO
2 teaspoons Dijon mustard
salt to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 52.6 g, Fat 16.5 g, Fiber 3.9 g, Protein 12.7 g, SaturatedFat 3 g, Sodium 355.7 mg, Sugar 5.9 g